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Chips & Salsa Chicken Bake!!!

Custom Keto Diet

Ever since I’ve become addicted to my Crockpot, I very rarely cook chicken any other way! It’s just so easy and tempting to just dump the chicken in the pot, pour ingredients over it all, and turn it on. I mean really, how much easier does it get?

Sometimes though, there’s just not enough time. Or maybe you’re like me. There’s a sale on chicken so you buy 2 large packs and they’re sitting in your fridge for a few days. You need to either cook them or wrap them up to freeze before they go bad! This is the perfect recipe, with mainly pantry staples, to wow your family!

 

Ingredients:

Rub ingredients:
1 tablespoon chili powder
1 1/2 teaspoons cumin
1 teaspoon kosher salt
1 teaspoon ground black pepper
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/4 teaspoon oregano
Chicken bake ingredients:
4 boneless, skinless chicken breasts
1 cup salsa
1 cup sour cream
1 cup crushed tortilla chips
2 cups shredded cheddar cheese

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Directions:

In a small bowl, mix together rub ingredients. Place chicken breasts on a foil lined cookie sheet and rub about 1/2 tablespoon onto both sides of each chicken breast. Use more or less depending on how large your chicken pieces are, just make sure they’re coated all the way around.
Bake at 350-f for 25 minutes, or until juices run clear. Extra large chicken breasts, or bone in chicken breasts will take a few minutes longer.
Remove from oven and top chicken with 1/4 cup salsa, 1/4 cup sour cream, 1/4 cup tortilla chips, and 1/2 cup shredded cheese. Bake in oven for 5 minutes or until cheese is melted.

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